Ryan’s Enchiladas

Published on March 22, 2017 | By Sharon Janovsky |

When this book gets published we will only have been married around 1 year. My husband loves these enchiladas!!

1 can 26.2 oz. condensed cream of chicken soup or 98% fat free cream of chicken soup
1 cup sour cream
2 cups salsa (I prepare without)
5 tsp chili powder
4 cups chopped looked chicken (I occasionally use rotisserie)
3 cups Monterey Jack cheese
12 (6 inch) tortilla, warm
optional, 1 small tomato, chopped (about 1/2 cup)

Heat oven to 350. Stir the soup, sour cream, salsa and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down i a 9x13 baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top whatever toppings your heart desires.